STUFFED VAGETABLES WITH SEAFOOD AND QUINOA
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Recipe-Ingrediants
Discover the perfection of stuffed vegetables with seafood and quinoa. An exquisite recipe that combines the delightful taste of the sea with the healthy and nutritious value of quinoa. Each bite is an experience of pleasure, where the gentle sweetness of the seafood combines with the rich flavor of quinoa, all embraced by fresh vegetables. By uniting the sea and quinoa, we create a mesmerizing culinary journey that leaves no one indifferent.
Ingredients:
3 green bell peppers
3 red bell peppers
3 orange bell peppers
6 tomatoes
2 cups quinoa
750g mixed seafood
3-4 fresh onions,
finely chopped
1 tbsp vegetable broth
2 dried onions, finely chopped
1 tsp tomato paste
2 cloves of garlic, finely chopped
olive oil
Salt and pepper
½ bunch dill
½ bunch fennel
Directions
In a baking dish, hollow out the tomatoes and bell peppers. Remove the flesh from the tomatoes and chop it finely. In a large saucepan, saute the onions, then add the seafood (excluding mussels), garlic, quinoa, and then add a little vegetable broth and half of the chopped tomatoes (reserve the other half to pour over the stuffed vegetables). Let it simmer for a few minutes. When the liquid has evaporated, remove the saucepan from the heat, add the herbs and mussels, and mix well to combine the ingredients. Fill the hollowed tomatoes and bell peppers with the mixture. In a bowl, mix the remaining tomato flesh with olive oil, the remaining vegetable broth, and tomato paste. Pour the mixture over the stuffed vegetables. Place them in a preheated oven at 180°C (350°F) for about 45 minutes.
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